Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment. Pro tip: a quick spray with nonstick spray helps the release. No drama later.

Cream the butter and sugar together until light and fluffy. The color should go from pale to sunshine. This is your foundation—beat until it’s almost too soft to resist.

Beat in the eggs, one at a time, until fully incorporated. Scrape down the sides so you don’t end up with random egg islands in your batter.

Stir in vanilla extract and crushed pineapple. The batter will look a bit speckled and tropical—that’s the good stuff making a cameo.

Alternate adding dry ingredients (flour, baking powder, salt) and coconut milk, starting and ending with dry ingredients. Mix just until combined; overmixing toughens the crumb.

Fold in shredded coconut until evenly distributed. Don’t overdo it—you still want that coconut punch, not a coconut avalanche in your batter.

Pour batter into the prepared pan. Smooth the top with a spatula so it bakes evenly. Give it a gentle tap to release any air pockets.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Oven vibes vary, so start checking at 25 minutes.

Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely. Patience, my friend—cooling is where the magic sets.

If you’re making a glaze, whisk powdered sugar with pineapple juice (or coconut milk) until smooth. Drizzle over the cooled cake and sprinkle extra shredded coconut on top if you’re feeling fancy.